Paderno World Cuisine 18284-21 Yanagi Sashimi Japanese Sushi Knife

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Paderno World Cuisine 18284-21 Yanagi Sashimi Japanese Sushi Knife

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Paderno World Cuisine 18284-21 Yanagi Sashimi Japanese Sushi Knife

This suchi knife is typically a single grind, long, narrow blade similar to the Tako Sashimi knife. The blade is constructed of a special type of stainless steel for maximum edge retention. It has a razor-sharp edge, slip-resistant wooden handle and pointed tip. The thin, sharp edge makes for cleaner cuts through the soft flesh of fish. In order to avoid bruising or tearing delicate fish it is recommended to use a professional sushi knife. It should never be used to cut harder objects. It is recommended to hand wash and thoroughly dry these knives after use.Features. Excellent for cutting raw fish. Razor-sharp edge. Hand wash and thoroughly dry these knives after use. Slip-resistant wooden handle. Yanagi Sashimi Japanese Sushi Knife - 8 3/8. Dimensions - 8.37 L x 1 W x 1 H in.


Paderno World Cuisine 18284-21 Yanagi Sashimi Japanese Sushi Knife

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  • This item is sold through the UnbeatableSale operated by Unbeatablesale.com inc..
  • The merchant is solely responsible to purchasers for the fulfillment, delivery, care, quality, and pricing information of the advertised goods and services.
  • The product is new.
  • Product eligible for free returns within 30 days.
  • Offer is not eligible for promo codes, but is eligible for Groupon Bucks.
  • Shipping and handling charges will be $9.99.
  • United States (excluding Alaska & Hawaii) Shipments only.
  • Does not ship to PO boxes.
  • Orders are typically delivered in 5-10 business days.
Offer is not eligible for our promo codes or other discounts.

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Paderno World Cuisine 18284-21 Yanagi Sashimi Japanese Sushi Knife

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Adam Verified Purchaser
Mar 25th, 2019
Product arrived defective and is low quality. Knife is probably worth about 20.00 if it wasn't defective. The blade edge was dull in the middle. The wood is some cheap light wood and knife blade is plain stainless.
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